Liptauer

Liptauer is a savory spread from the Slovak and Austrian cuisine. He is a typical component of the food supply at a wine tavern. The name is derived from the Slovak region Liptau. In Hungary Liptauer Liptói or Kőrözött is called, in Slovakia, the spread is known as šmirkás ( from the German Cream Cheese ) or officially bryndzová nátierka ( Brimsenaufstrich ).

To prepare real Liptauer cheese spread required to sheep cheese, a salted fresh cheese made from sheep's milk, which is still in Slovakia and Poland (under the name Bryndza ) and in Romania (under the name branża ) manufactured today. The deleted through a sieve sheep cheese ( or failing that, plug or quark ) is stirred to a cream with an equal part of frothy butter stirred and seasoned in the original peasant form only with paprika, cumin, pepper and grated onion. The use of salt is only necessary if you use unsalted cheese. In later times came as a " bourgeois" fine-tuned the capers, mustard, anchovies or anchovy paste and diced pickles so. In some old recipes and bitter beer is one of the ingredients, the mixture was stirred with the cream. According to the cookbook "traditional Hungarian cuisine " ( George Long) was garnished in aristocratic circles in Hungary and in the elegant restaurants of the monarchy of bread spread with caviar house. To set one uses some finely chopped chives, but often also for a Hungarian breakfast or bacon snack typical, cut into thin rings light green peppers. Liptauer is eaten as a spread or served as a dip.